Rapid induction of ageing character in brandy products. Part III, Influence of toasting

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dc.contributor.authorVan Jaarsveld, F. P.
dc.contributor.authorHattingh, S.
dc.contributor.authorMinnaar, P.
dc.date.accessioned2011-04-01T13:55:07Z
dc.date.available2011-04-01T13:55:07Z
dc.date.issued2009
dc.descriptionThe original publication is available at http://www.sasev.org/.
dc.description.abstractAs part of a broader study that investigated techniques for the rapid induction of the needed ageing character in brandy products, the effect of oak wood toasting on quality and chemical composition of oak wood extracts and matured and unmatured pot-still brandy, is reported on. Extracts, prepared from oak chips supplied by a South African cooper, and from commercially obtained oak, and representing different oak types and levels of toasting (i.e. untoasted, light, medium and heavy), were added to 70% (v/v) unmatured pot-still brandy and stored for eight months in glass containers (Schott bottles) at room temperature, or in the case of controls, below 0°C. Matured and unmatured (control) pot-still brandy samples were analysed for wood-derived congeners by means of HPLC and GC. Toasted, as opposed to untoasted oak, gave acceptable extracts, the best overall quality pot-still brandies and generally higher concentrations of volatile (GC-determined) and less volatile (HPLC-determined) wood-derived congeners. Toasting provoked an important separation as indicated by discriminant analysis.en_ZA
dc.description.versionPublishers' version
dc.format.extentp. 24-37 : ill.
dc.identifier.citationVan Jaarsveld, F.P., Hattingh, S. & Minnaar, P. 2009. Rapid induction of ageing character in brandy products. Part III, Influence of toasting. S. Afr. J. Enol. Vitic.,30,(1),24-37, http://www.sasev.org/
dc.identifier.issn0253-939X (online)
dc.identifier.urihttp://hdl.handle.net/10019.1/8426
dc.language.isoen_ZA
dc.publisherSASEV
dc.rights.holderSASEV
dc.subjectBrandy -- Maturationen_ZA
dc.subjectBrandy -- Ageingen_ZA
dc.subjectOaken_ZA
dc.titleRapid induction of ageing character in brandy products. Part III, Influence of toasting
dc.typeArticle
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